About this Recipe

You can use any veggies that you like for this salad, or make it more filling with some canned salmon, cooked chicken or your other favorite protein on top.

Ingredients

(Print)

1 cup quinoa, uncooked

2 cups water (for the quinoa)

10 cherry tomatoes, halved

1/2 regular cucumber, thinly sliced

1 small red pepper, diced

8-10 fresh peas, chopped into small cubes

1/4 cup seeds (ie. sunflow, hemp, ground flax)

1/3 cup feta, crumbled

Salad Dressing: any kind will taste delicious.

We used a variation of this recipe, and added some extra fresh herbs (dill, parsley, cilantro, oregano):

Return to this Yogurt Maple Syrup Salad Dressing recipe or check out more recipes at Grandmother's Kitchen

Directions

1. Cook your quinoa with your favorite method. We use a rice cooker, and just put the 1 cup quinoa and the 2 cups water and press the button. On a stovetop, bring quinoa to a boil, and then quickly turn down to low, cover and let cook on low for about 15 minutes.

2. When quinoa is cooked, transfer to a medium serving bowl and let cool.

3. Top with your veggies, seeds, and feta.

4. Wait until serving to add your dressing, if you are bringing this to a potluck or preparing in advance.

5. Store in fridge, and this will keep well (without dressing ideally) for several days.

Easy to store in the fridge for a few days!